1. Cut Bananas into 3 pieces. Blanch the pieces in boiling water, till the peel starts separating from the fruit.
2. Peel off the skin, run a knife through the middle and remove the black seeds in the middle and mash it or grind it to a chappathi dough like consistency without adding any water for you should be able to mould it into the unnkaya shape. Keep it aside.
3. Now prepare the filling. Beat egg lightly, with sugar and a very small pinch of salt, just enough for scrambling. Heat ghee in a wok. Once the ghee is hot, add cashews, raisins, poppy seeds and saute for a couple of minutes till everything turns golden.
4. Add the grated coconut. Saute it for a couple of minutes and finally add the beaten eggs.
5. Scramble it and mix well with the remaining ingredients. Remove from the fire. Let it cool.
6. Grease your hands with a little ghee. Make a lemon size ball out of the banana 'dough', flatten it to small discs. Spoon in the egg (2 teaspoon) filling. Close the edges, press lightly and roll it in your hands into the elongated shape of cotton pods (the edges tapering).
7. Now heat oil in a wok. When the oil starts smoking, carefully slip the unnakaya into the oil. Wait for a minute before turning sides.
8. Lower the flame or else the banana will get charred easily. Keep turning the sides till all the sides become uniformly golden.
